Chicken Dhansak

Ingredients:

180g red lentils soaked overnight in water
1 slice onion
1 bay leaf
2 tbl oil
2 cloves garlic grated
1cm ginger grated
Two chicken breasts, boned, skinned and cut into pieces
1 tbl fresh coriander chopped
1 tbl flour (gram ideally otherwise plain)
¼ pint chicken stock
2 tsp dark brown sugar
1 tbl tamarind extract (remove stones and dissolve in the stock)
1 tomato cut into four
½ small tin of pineapple pieces
Spices
½ tsp turmeric
2 red chillies chopped
1 tsp ground cumin
1 tsp ground coriander
small piece of cinnamon stick
¼ tsp ground methi/fenugreek

Method
Drain and cover the lentils with fresh water. Add bay leaf and onion. Cook gently for 20-25 mins until soft.
Drain and discard the onion and bay leaf.
In a wok, heat the oil and add ginger, garlic and spices. Stir fry without burning for 3 or 4 mins.
Add the chicken and coat and stir fry for about 5 mins until the chicken is cooked and starting to turn a
golden colour.
Whilst stirring, add the methi, chopped coriander, flour and finally the stock/tamarind. The mixture will
thicken.
Stir in the sugar and cook gently for 5 mins.
Stir in the tomato and finally the lentils and pineapple pieces.
Heat for 2 mins
Garnish with fresh coriander

Ideal served with pilau rice.

Return to recipe index
Return to my homepage